Ca.s.sEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE
1 cup cooked spaghetti 2 cups brown stock 2 cups water, or 2 bouillon cubes 2 tablespoons flour 2 teaspoons salt 1/2 cup chopped peanuts 1 cup diced carrots 3 tablespoons chopped olives
Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in ca.s.serole and bake 45 minutes or until spaghetti is tender.
LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES
1 cup cooked lentils 1 cup chopped peanuts 1 cup grated cheese 1 cup bread crumbs 1 tablespoon fat 2 tablespoons lemon juice 1/2 teaspoon salt 1/8 teaspoon cayenne 1 teaspoon onion juice
Mix all. Place in a greased dish. Bake 30 minutes. Then pour over top a sauce made by melting 2 tablespoons of fat, adding 2 tablespoons flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then add 1 cup of milk gradually. When at boiling point add 3 tablespoons of chopped olives. Pour this sauce over the roast and bake 20 minutes.
Serve at once.
Ca.s.sEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH
1 lb. codfish 1/3 cup pimento 1 cup cornmeal 2 cups tomatoes, juice and pulp 2 teaspoons salt 1/8 teaspoon cayenne 3 cups boiling water
Mix cornmeal with one-half cup of cold water. Add to the boiling water. Boil five minutes. In greased baking dish place fish which has been soaked over night. Place pimento on fish. Place cornmeal on pimento. To tomatoes add seasonings and pour over all. Bake slowly 45 minutes.
CURRIED VEGETABLES
One-half cup dried peas, beans or lentils, soaked over night and cooked until tender.
1/2 cup turnips 1/2 cup of carrots 1 cup outer parts of celery 1/2 cup of peas 1/2 teaspoon celery salt 1/8 teaspoon pepper 3 tablespoons drippings 3 tablespoons whole wheat flour 1 teaspoon curry powder 1 teaspoon salt 1/2 cup meat stock or water 1 cup tomato juice and pulp 1 teaspoon onion juice
Melt the fat. Add the seasoning; gradually the liquid. Add the vegetables. Cook 20 minutes. Serve very hot. This is an especially good way of adding the necessary flavor to lentils.
WHEATLESS DAY MENUS
1
BREAKFAST
Stewed Prunes Oatmeal Corn m.u.f.fins Top Milk Coffee
LUNCHEON OR SUPPER
Cream of Spinach Soup All Rye Rolls Scalloped Potatoes Marmalade
DINNER
Pot Roast b.u.t.tered Beets Fried Egg Plant Southern Spoon Bread Maple Cornstarch Pudding
2
BREAKFAST
Dried Apricots Cornflakes Rye and Peanut m.u.f.fins Top Milk Coffee
LUNCHEON OR SUPPER
Nut and Bean Loaf with White Sauce Corn Pone Oatmeal Cookies Currant or Plum Jelly Tea
DINNER
Beef Ca.s.serole Baked Potatoes Green Beans Barley Biscuits Cranberry Tapioca Pudding
3
BREAKFAST
Baked Apple Stuffed with Nuts Fried Cornmeal Mush Maple Syrup Coffee
LUNCHEON OR SUPPER
Split Pea Soup Rye m.u.f.fins Corn Oysters Cranberry Jelly
DINNER
Mutton Pie Glazed Sweet Potatoes Pickled Beets Oatmeal Bread Scalloped Tomatoes Brown Betty
4
BREAKFAST
Dried Peaches with Jelly Garnish Corn Puffs and Dates Top of Milk Rye m.u.f.fins Coffee
LUNCHEON OR SUPPER
Macaroni and cheese Corn and Rice m.u.f.fins Canned Fruit Cocoa
DINNER